Sometimes having the oven on in the summer is the last thing I want to do. It’s hot. It’s humid. It’s gross. Why bring more heat in the kitchen? For some reason, I think of slow cooker meals being a winter thing, but it’s a really good way to keep your kitchen cool through the hot summer days. This beef is literally one of the easiest meat entrée recipes I’ve ever done. You brown the beef, place it in the pot with the other ingredients, and come home after work to a delicious, juicy, tender meat with savory garlic flavor. Pair it with potatoes (sweet potatoes if you’re going Paleo!) and you’ve got yourself a one-pot-wonder!
You can also reduce the juices it cooks in to make an irresistible gravy.
Easy Slow Cooker Beef
Prep. Time: 15 min. Cook Time: 8 hours
Inspired By: Delicious Obsessions
2 lb. beef chuck roast (beef shoulder)
16 garlic cloves, smashed
1 yellow onion, sliced thin
1 cups beef broth
*1 beer (we used Blue Moon)
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
4 bay leaves
Heat oil over medium high heat. Cover beef in salt and pepper on all sides. Sear the beef for about 1 minute on each side, or until brown. Place beef in the crock pot. Add all other ingredients to the crock pot and cook on low for 8 hours. When finished, discard bay leaves and place beef on a cutting board. Shred beef using a fork and knife.
Transfer the juice from the crock pot in another pot or dutch oven over high heat. Boil, then reduce to a simmer. Simmer for about 30 minutes or until gravy thickens. Add the shredded beef to the gravy and simmer for another 10 minutes.